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Porter-Braised Chicken Thighs with Root Vegetables
WILLIAMS-SONOMA16Ingredients
75Minutes
1440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 carrots
- 2 red potatoes
- 1 celery root (about 14 oz.)
- 1 yellow onion (large)
- 8 bone in skin on chicken thighs (about 3 1/4 lb. total)
- 2 tsp. kosher salt (plus more, to taste)
- 1/2 tsp. freshly ground pepper (plus more, to taste)
- 2 Tbsp. canola oil
- 7 Tbsp. unsalted butter (at room temperature)
- 2 btl. porter (each 12 fl. oz.)
- 2 cups low sodium chicken broth (or stock)
- 2 Tbsp. light brown sugar (firmly packed)
- 2 Tbsp. Dijon mustard
- 2 tsp. tomato paste
- 1 tsp. dried thyme
- 1/3 cup all purpose flour
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NutritionView More
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1440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1440Calories from Fat890 |
| % DAILY VALUE |
| Total Fat99g152% |
| Saturated Fat32g160% |
| Trans Fat |
| Cholesterol445mg148% |
| Sodium1730mg72% |
| Potassium1880mg54% |
| Protein88g |
| Calories from Fat890 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber6g24% |
| Sugars13g |
| Vitamin A130% |
| Vitamin C50% |
| Calcium15% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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